Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1887-11-05

DINNER.
Fish Bisque Maigre.
Fricasseed Rabbits.
Potato Croquettes.
Baked Caulifiower.
Peach Pudding.
Peach Sauce.
Fruit. Coffee.

FISH BIsQUE MAIGRE.-Three pounds of
black bass, halbut, or any other fine white
fish half an onion, three stalks of celery, a
tablespoonful of chopped parsley, two quarts
of boiling water, one cupful of cracker
crumbs cru ~ cupfni of milk milk two tablespoon
crackers. Cut the fish into two-inch pieces
and put over the fire with the onion, celery
and boiling water. Cook until the fish is
tender; take out the pieces with a skinner;
remove the bones and chop the fish fine,
strain the liquor left in the pot and return
crumbs. Season judiciously stir to a
gentle boil; add the butter, and lastly the
milk, which should have been made scald-
ing hot in another vessel Simmer one
minute and pour upon the split crackers,
these having been soaked in hot milk.
sailed, peppered and buttered and arranged
as a lining to the tureen. This soup is
FRICAssEED RABBITs.-Clean carefully and
joint pair of rabbits; roll each piece in
sailed flour and put in a saucepan in which
are simmering twotablespoonfuls of clarified
dripping and one of butter; add teaspoon
full of chopped onion and shake over the fire
until the meat is Drowned lightly pour in
cupful of boiling water, season with parsley,
pepper, salt and pinch of Cloves cover
closely and cook slowly until tender. Take
up the meat and keep hot in a chatting dish !;
strain the gravy, thicken with Drowned
-four, boil up sharply, add the juice of a
rabbits and let it stand over hot water five
minutes before sending to table. The frc-
assoc is improved by the addition to the
gravy of half a can Ofmushrooms.
Potato CRooUETTEs.-Boil a dozen pota-
toes, rub them through a colander or whip
them light with two forks; work in, while
hot, tablespoonful of butter, half cupful
of hot milk, little salt and pepper; stir in
a saucepan until smoking hot, beat in two
eggs and continue to beat until you have
smooth mass. boiling hot; turn out ON
dish and let it get cold; flour your hands,
make the mixture into croquettes and roll in
beaten egg, then in cracker crumbs; fry in
plenty of hot lard. Drain off the fat and
serve.
BAKED CAULIFLowER.-Boil tender, but
not until it breaks split down the middle
with sharp knife; lay the cut sides down
ward in bake-dish; pour over and about it
a large cupful of drawn butter, sift fine
crumbs ON top and set in the oven until it
begins to brown. Serve in the bake-dish.
Pass vinegar or cut lemon with it.
PEACH PUDDING.-Open a can of peaches
early in the day, drain off the liquor and
leave in cool place for several hours make
a batter of a quart of milk, two cups (even
ones) of prepared -four, four eggs, a table
spoonful of melted lard and half teaspoon
full of salt beat the eggs light, add the milk,
the lard, salt, flour and whip together for
minute; lay the drained and wiped peaches
in buttered pudding dish, pour the batter
over them and bake covered, forty-five min
utes, in a steady oven, then brown lightly.
This pudding is nice when made of "evapo-
rated peaches" soaked previously half an
hour in warm water. In this case make
wine or brandy sauce.
PEACH SAUcE.-Strain the liquor drained
from the can and heat it sweeten with six
tablespoonfuls of sugar; stir until hot and
clear; add tablespoonful of butter. glass
of brandy and pinch of cinnamon. Sim
mer one minute and pour into boat